Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture ...

Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...

Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard.
Unfortunately, ...

I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form:
Crisp shells will a uniform texture throughout.
...

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...